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	<title>dairy-free shortbread optimization &#8211; BIOENGINEER.ORG</title>
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		<title>The Optimal Plant-Based Fats for Vegan Shortbread: A Scientific Analysis</title>
		<link>https://bioengineer.org/the-optimal-plant-based-fats-for-vegan-shortbread-a-scientific-analysis/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 25 Mar 2025 15:32:31 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[dairy-free shortbread optimization]]></category>
		<category><![CDATA[plant-based fat rheology]]></category>
		<category><![CDATA[sensory analysis in baking]]></category>
		<category><![CDATA[vegan baking science]]></category>
		<category><![CDATA[vegan butter alternatives]]></category>
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					<description><![CDATA[WASHINGTON, March 25, 2025 – The quest for the perfect butter substitute has long preoccupied bakers, particularly those who are lactose intolerant or adhere to a vegan diet. Traditional dairy butter, an essential component in countless baked goods, presents challenges for those seeking to replicate its unique qualities without the dairy. In a recent innovative [&#8230;]]]></description>
		
		
		
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